Carrot cake with orange honey

Moist carrot cake with a subtle hint of orange blossom honey. An eye-catcher on your Easter table! If the cake is stored in a cake container in the refrigerator, it'll stay fresh and yummy for at least one week.

Preparation:

Preheat the oven to 200°C. Grease the mold and sprinkle with the 2 tbsp almonds.
Clean and peel the carrots and grate finely on the vegetable grater. Separate the eggs.
Cream the egg yolks with the honey. Gradually beat in the fat.
Gradually add lemon juice, salt, gingerbread spice, almonds and carrots.
Mix the flour and baking powder into the batter.
Beat egg whites stiff and fold in lift mass.
Pour the dough carefully into the prepared form and place in the oven (middle: fan oven 160°C).
Bake for 35 minutes.
When the cake has cooled, sift powdered sugar over it!
If you want a icing over the cake, sift the icing sugar and mix in the lemon juice stir until smooth.